Lipid changes during long-term storage of canned tuna (Thunnus alalunga)

5 páginas, 4 tablas.-- The final publication is available at www.springerlink.comLipid damage during prolonged storage of canned fish was studied. Albacore tuna was processed under two sterilization conditions (115 °C, 74 min; 120 °C, 40 min) and then stored for up to 6 years. Analyses (lipid oxidation and hydrolysis, browning and formation of fluorescent compounds) of the lipids extracted from the white muscle of the fish and the packing oils were carried out. Muscle lipids were partially extracted by the packing oil, so that an increase in the storage time produced higher levels of free fatty acids, browning and fluorescence development in the packing oils. As regards the types of muscle, little difference between them throughout the canned storage was detectedThe author acknowledges financial support for Research Project ALI 90-0773 (1991±93) provided by the Comision Interministerial de Ciencia y Tecnologia (CICyT) (Spain), and Research Project XUGA 402 01B93 (1994±95) provided by the Xunta de Galicia (Galicia, Spain)Peer reviewe